Eintopf is a hearty German one-pot stew, usually made with vegetables, potatoes or legumes, broth, and sometimes sausage or other meat; recipes vary by region and household. This Dutch oven version combines smoked sausage, potatoes, carrots, cabbage, and white beans for a substantial meal, with browning and a steady simmer building flavor in one pot.
Ingredients
- 1 tablespoon (15 ml) neutral oil
- 12 ounces (340 g) smoked kielbasa or other fully cooked smoked sausage, sliced into ¼-inch (6 mm) rounds
- 1 large yellow onion (about 8 ounces/225 g), diced
- 2 medium carrots (about 6 ounces/170 g), peeled and cut into ½-inch (1.3 cm) pieces
- 2 celery ribs (about 3 ounces/85 g), sliced
- 2 garlic cloves, minced
- 1 tablespoon (15 g) tomato paste
- 1 teaspoon (2 g) caraway seeds, lightly crushed (optional)
- 1½ pounds (680 g) waxy potatoes, such as Yukon Gold, cut into ¾-inch (2 cm) cubes
- 6 cups (1.42 L) low-sodium chicken or vegetable broth
- 1 teaspoon (5 g) fine salt, plus more to taste
- ½ teaspoon (1 g) freshly ground black pepper
- 1 small green cabbage (about 1 pound/450 g), cored and cut into 1-inch (2.5 cm) pieces
- 1 can (15 ounces/425 g), drained and rinsed white beans, such as cannellini or great northern
- 1 tablespoon (15 ml) apple cider vinegar, plus more to taste
- 2 tablespoons (8 g) chopped fresh parsley
Instructions
- Set a large, heavy Dutch oven over medium heat and add the oil. Add the sausage in a single layer, working in batches if needed, and brown for 5–7 minutes, turning occasionally. Transfer it to a plate; leave the rendered fat in the pot. If the sausage releases very little fat, add a teaspoon of oil before the next step.
- Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring now and then, until the onion softens and the vegetables begin to brown. Stir in the garlic, tomato paste, and caraway, if using, and cook for 30 seconds.
- Add the potatoes, broth, salt, and pepper. Scrape the bottom of the pot to loosen browned bits, then bring the broth to a gentle boil. Reduce the heat, cover, and simmer for 15 minutes. Keep it at a steady simmer rather than a hard boil, which can break up the potatoes.
- Stir in the cabbage and browned sausage. Cover and simmer for 15–20 minutes, until the potatoes are easily pierced with a fork and the cabbage is tender but not mushy. The sausage used here is fully cooked; if substituting raw sausage, cook it thoroughly and check that its center reaches 160°F (71°C) for ground pork or 165°F (74°C) for poultry sausage, following the USDA FSIS safe minimum temperatures.
- Stir in the drained beans and simmer uncovered for 5 minutes, just until they are hot. Taste the broth and adjust the salt and pepper. Stir in the vinegar and parsley; add a little more vinegar if the stew tastes flat. Serve hot.
Tips
- Cut the potatoes and carrots into similar-sized pieces so they cook at roughly the same pace. Waxy potatoes hold their shape better than floury russets, which soften more readily and thicken the broth.
- Use low-sodium broth and season near the end. Smoked sausage can be quite salty, and its flavor concentrates as the stew simmers.
- For a thicker bowl, mash a few potato pieces and beans against the side of the pot, then stir them back in. Avoid blending the whole stew unless you want a smooth soup.
- Caraway is a traditional flavor in many German-style cabbage dishes, but it is optional. If unavailable or not to your taste, leave it out rather than substituting a strong spice.
Serving Suggestions
Serve the stew in warmed bowls with crusty rye bread, sourdough, or a dense country loaf for dipping. A spoonful of mustard on the side works especially well with the smoked sausage, while a simple green salad or sliced cucumber adds a cool, crisp contrast. Offer extra cider vinegar or chopped parsley at the table so each person can adjust the brightness and freshness.
This recipe is filling enough to serve as a complete main course. If you are serving it as part of a larger meal, keep portions modest and pair it with bread rather than another heavy side.
Variations
For a meat-free version, omit the sausage and use vegetable broth. Add 1 teaspoon (5 ml) extra oil and 1 teaspoon (5 ml) smoked paprika with the tomato paste for a smoky note; the result will be less rich and less salty, so season to taste. You can also replace the white beans with 1½ cups (about 250 g) cooked green or brown lentils. Stir cooked lentils in with the beans near the end.
To use fresh pork sausage instead of cooked kielbasa, remove it from its casing, brown it first, and break it into small pieces. Check the largest piece with a food thermometer: ground pork must reach 160°F (71°C), the USDA FSIS safe minimum, before serving. For chicken or turkey sausage, cook to 165°F (74°C). You can swap savoy cabbage for green cabbage, or add 1 cup (150 g) diced parsnip in place of one carrot for a sweeter, earthier stew.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, dividing a large batch among shallow, covered containers so it cools promptly. Keep refrigerated at 40°F (4°C) or below and use within 3–4 days. The potatoes may absorb broth as they stand; add a splash of water or broth when reheating.
Reheat only the amount you plan to eat on the stovetop over medium heat, stirring occasionally until steaming throughout and at least 165°F (74°C), the USDA FSIS safe temperature for leftovers. A microwave also works: cover loosely, stir midway through, and check the temperature in several places. Freeze in airtight portions for up to 2–3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave cooked stew at room temperature for more than 2 hours.
Frequently Asked Questions
What does Eintopf mean?
Eintopf means “one pot” in German and describes a broad family of substantial stews cooked together in one vessel. Ingredients vary; vegetables, potatoes, beans, peas, or meat may all feature, so this sausage-and-cabbage version is one practical interpretation rather than a single fixed formula.
Can I make this Eintopf ahead?
Yes. Cook it fully, cool and refrigerate it within 2 hours, then reheat portions to 165°F (74°C). The flavors meld overnight, although the potatoes will soak up some broth. Loosen the stew with broth or water as it reheats.
Can I cook it over a campfire?
Yes, if your Dutch oven is suitable for fire use. Keep the pot over a bed of steady coals or low heat, not direct high flames, and stir more often to prevent scorching. Fire temperatures vary, so use the recipe’s visual cues—gentle simmer, fork-tender potatoes—and allow extra time if needed.
Why is my stew too thin?
First simmer it uncovered for a few minutes to reduce excess liquid. If you prefer not to reduce it further, mash several potatoes and beans into the broth. Avoid adding flour directly to the pot, which can form lumps.
Can I use dried beans?
Yes, but cook them separately until tender before adding them. Dried beans need soaking and a longer cooking time, and adding them uncooked to this recipe can leave them firm by the time the vegetables are done. Add about 1½ cups (250 g) cooked beans in place of the canned beans.
Do I need to peel the potatoes?
No. Scrubbed Yukon Gold potatoes can be used with their skins on, which saves prep time and helps the cubes hold together. Peel them if you prefer a smoother texture or if the skins are thick or blemished.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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